Hi, everyone! This is Fall Program week 7 out of 8... This is the final week for biweekly delivery members. We'd like to extend a special thank you for your participation and best wishes for a happy, healthy, safe holiday season and new year! There is one final week, next week, for weekly members, and biweekly pickup members.
We hope you had a very happy Thanksgiving!
The December One-Time Kitchen Booster Share!
Although our season ends on December 12th, we know we'll have a bit of a surplus. We'd like to invite you to "boost up" your kitchen contents with this one-time pickup on Tuesday, December 22nd from 10:30 a.m. to 6 p.m. The value of the share will be $20 and will most likely include a mix of root crops, greens, and onion family crops. If we have more to spare, we'll open the store that day for some add-ons. However, this is the best way to guarantee farm fresh produce one last time, perhaps just in time for Christmas if you celebrate.
Click here to order your one-time share (which will include a typical newsletter, like this one!):
Last week, we let you know that the free mugs for the early bird registration perks have been ordered. Unfortunately I'm dealing with some major customer service issues from the company we chose to order from and they now tell me that they have NO estimated delivery date and the mugs are still listed as "in production." I'm pretty disappointed, and spent last Friday on the phone asking for more information, which I wasn't given. The last thing that we want to do is let you all down. If we have to cancel our order and switch companies, we certainly will, but my fear is that we now don't know when the mugs will arrive. Please stay tuned for more updates about it, as I'll continue to call the company and request information.
One of Randy's big tasks this past weekend was working with his dad, Ed, to frame the ends of our hardening house to become greenhouse #2. We felt that we weren't using the hardening house the way it was meant to be used (but in a good way - we didn't need it!) so we decided to close it all the way in to become a second greenhouse. Our greenhouse in the spring is packed too tightly with seedlings, potted plants, and hanging baskets, and so it's time to spread it all out, and even expand our early spring flower offerings. Both Randy and his dad are super handy, so the sides are framed, there's just a little bit more to do with finalizing the doors. The last step is to hang the plastic over the sides so that it's insulated.
Randy and I also received "his and hers" Johnny's Seed catalogs for 2021 planning purposes. Randy is in charge of all of the veggie seeds, and uses a few different companies to round out his offerings. Although he's nailed down which varieties he likes the best of certain crops, he always experiments with a few new things, too. We decided there are certain veggies we won't attempt again: sweet potatoes aren't impressing us, for one. We've also decided to grow less hot peppers, and no beet greens during the summer months. But there are also a few veggie varieties that I'm sure Randy has his eye on trying (remember the yellow watermelons that were a huge hit?!). I'll be in charge of herbs and flowers for the landscaping alongside our greenhouse, and even some seeds for our garden starter seedling kits that were super popular last spring (and another reason we need more greenhouse space!) We're looking forward to curling up with the catalogs this winter, and most seed ordering is done by mid-January.
Finally, the store is all decorated for the holidays. We will not be ordering any more cheese, pasta, sauce, grains, tea, coffee, honey, or syrup for the remainder of the year, so we encourage you to stock up while we still have the items in store. We're also offering some sales on the following items:
Coffee - Bags are regularly $15.99. They will now be 2 for $24 (must buy two).
Dried pastas - Regularly $4. Now $3 each.
Tea - Jars are regularly $10 each. They are now 2 for $18 (must buy two).
We are hoping to get one last shipment of meat for next week. Fingers crossed!
Spotlight on Parsnips:
Parsnips are root vegetables related to both carrots and parsley. The plant is actually a biennial plant, meaning it lives for two years, but grown as an annual so that the root can be eaten. If you wanted to harvest the seed, you'd wait until the second year to do so; at that point, the root would be woody and inedible. The root is very flavorful and sweet, and like carrots and certain hardy greens, the parsnip even gets sweeter after it is touched by frost. Parsnips are best enjoyed in soups and roasted.
A Message from Randy:
Contents (In approximate order from shortest shelf life to longest):
1-2 heads of escarole
1/2 lb. of leeks
1/2 lb. of parsnips
1 lb. of potatoes
1 butternut squash
1-2 heads of escarole
1 lb. of leeks
1/2 lb. bag of spinach
1 bunch of parsley
3/4 lb. of parsnips
1 lb. of potatoes
1 butternut squash
Caring For Your Share:
Wash all before using:
Store kohlrabi and parsnips in a Ziploc bag in the fridge.
Store the escarole in a Ziploc bag in the fridge. The spinach bag can also be stored in the fridge as is. Wash and spin out when ready to use.
Store the butternut squash, garlic, and potatoes in a cool, dark place such as a pantry. Put in a location where they will get some air flow. Keep out of the fridge and keep the garlic and potatoes separate. The butternut squash will last for months, but is ready to eat now.
Store the leeks in the fridge as is, leaving the outer layers on for protection. Remove the outer layers if necessary when ready to use.
Wrap the parsley in a damp paper towel and store it in a Ziploc bag in the fridge. You can also dry it if you don't plan to use it right away.
LGF Cooking Club:
Feeling adventurous? Try this Roasted Parsnips with Caramel & Sour Cream recipe: